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Restaurant Operations Manager

1 month ago

Lakeland, Florida, United States Terrace Grille Lakeland Full time

Job Summary: We are seeking a skilled Restaurant General Manager to lead the operations of the Terrace Grill, a high-volume dining establishment in Lakeland. The ideal candidate will have a strong background in hospitality management, excellent leadership skills, and a passion for delivering exceptional guest experiences.



Key Responsibilities:



A. Operational Management:




  • Oversee daily operations, ensuring service and kitchen standards align with the brand vision.
  • Monitor and manage operational workflows, ensuring seamless coordination between FOH and BOH.
  • Develop and implement procedures to maintain consistent food quality, presentation, and service excellence.
  • Conduct daily pre-shift meetings to set expectations, communicate goals, and address service standards.
  • Ensure proper inventory management, purchasing, and receiving processes to control costs and maintain profitability.
  • Implement and monitor a strong reservation system to optimize table turnover, guest satisfaction, and drive revenue.


B. Guest Experience:




  • Set the standard for delivering excellent guest service, managing guest interactions, resolving complaints, and gathering feedback to enhance the overall experience.
  • Create a personalized dining experience by regularly engaging with guests, addressing preferences, and building long-term relationships with repeat patrons.
  • Monitor service flow during peak hours, ensuring guest satisfaction and prompt problem resolution.
  • Curate and maintain a highly elevated ambiance in line with the Terrace Grill's aesthetic, including overseeing music, lighting, table settings, and cleanliness.


C. Team Leadership:




  • Recruit, train, and develop a high-performing FOH and BOH team, including servers, hosts, bartenders, and chefs.
  • Set performance goals for all team members and conduct regular performance evaluations with actionable feedback.
  • Lead by example, promoting a culture of collaboration, communication, and professional growth.
  • Ensure proper staffing levels and create work schedules to meet business needs while managing labor costs.
  • Oversee employee training programs on Forbes service standards, health and safety regulations, and customer service skills.
  • Maintain an open-door policy and resolve employee conflicts while ensuring a positive work environment.


D. Financial Management:




  • Create, monitor, and manage the restaurant's budget, including labor, food costs, operating expenses, and profit margins.
  • Analyze financial data, including sales reports, cost analysis, and inventory audits, to drive profitability.
  • Develop and execute revenue-generating initiatives, including special events, seasonal promotions, and private dining experiences.
  • Work with the culinary team to analyze menu performance and adjust offerings to maximize sales and profit margins.
  • Collaborate with the marketing team to promote the restaurant through social media, email campaigns, and local outreach efforts.


E. Compliance and Safety:




  • Ensure all operations comply with local health, safety, and food handling regulations.
  • Enforce adherence to food safety and sanitation standards, ensuring the kitchen and dining areas meet the highest cleanliness requirements.
  • Conduct routine inspections of equipment and facilities to maintain proper functioning and cleanliness.
  • Uphold all company policies and procedures, including those related to employee conduct, attendance, and workplace safety.


Requirements:




  • Bachelor's degree in Hospitality Management, Business Administration, or a related field (or equivalent experience).
  • A minimum of 5-7 years of management experience in a high-volume restaurant environment.
  • Strong knowledge of food and beverage operations, including culinary techniques, wine pairings, and cocktail creation.
  • Proven experience in managing budgets, controlling costs, and driving profitability.
  • Exceptional leadership skills, with the ability to inspire and manage large teams.
  • In-depth understanding of health and safety regulations and compliance requirements in the food industry.
  • Proficient in restaurant management software (e.g., POS systems, inventory management tools, and scheduling software).
  • Strong problem-solving and decision-making abilities, with a proactive approach to resolving guest and staff issues.
  • Outstanding communication skills, both verbal and written, with the ability to interact effectively with guests, staff, and stakeholders.
  • Passion for delivering outstanding guest experiences and upholding high service standards.
  • Flexible and able to work nights, weekends, and holidays as required.


Preferred Skills:




  • Experience working in luxury dining establishments or high-profile restaurants.
  • Certification in ServSafe, HACCP, or equivalent food safety programs.
  • Multilingual abilities are a plus, especially in English and Spanish.


Naples Hotel Group is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.